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Spanish Chicken Rice Recipe

Using leftover chicken, this meaty tomato and rice meal-in-one bakes quickly, writes Patricia Rutherford, Winchester, Illinois.

This recipe is:

Quick

Diabetic Friendly

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Spanish Chicken Rice Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2/3 cup finely chopped onion
1/4 cup sliced fresh mushrooms
1-1/4 cups cubed cooked chicken breast
2 plum tomatoes, peeled and chopped
1/2 cup cooked long grain rice
1/2 cup reduced-sodium tomato juice
1/2 cup reduced-sodium chicken broth
1/3 cup frozen peas
1 tablespoon chopped pimientos
1/8 teaspoon dried tarragon
1/8 teaspoon dried savory
Pinch pepper

Directions

In a skillet coated with cooking spray, saute onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375° for 15-20 minutes or until liquid is absorbed. Yield: 2 servings.

Nutritional Analysis: One 1-1/2 cup serving equals 207 calories, 108 mg sodium, 54 mg cholesterol, 25 gm carbohydrate, 19 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Originally published as Spanish Chicken and Rice in Quick Cooking May/June 1998, p43